Choux Pastry

Mix together baking mix, tapioca starch, xanthan gum, instant pudding, baking powder and salt. Set aside.

Combine the rice milk and butter in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Add the vanilla.

Remove the pan from the heat, and add the starch mix all at once, stirring vigorously with a whisk.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out. This should take less than a minute. Remove from heat and let cool for ten minutes.

While the dough is cooling, put the aquafaba and cream of tartar into the bowl of your standing mixer. With the whisk attachment, whip on high until stiff peaks form. It will take awhile for the mixture to reach the right stiffness, about 10 minutes.

Remove half of the whipped aquafaba and fold into the dough as best as you can. Don’t worry, it won’t look consistent yet. Add the dough into the remaining aquafaba. Replace whisk attachment with paddle and mix for 2 minutes until dough is smooth.